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Chicken Stir-Fry with Peanut Sauce

 

Ingredients

  • 4 tsp dark sesame oil, divided
  • 1/2 cup coconut milk
  • 4 tbsp soy sauce
  • 4 tbsp creamy peanut butter
  • 2 tbsp Sriracha
  • 4 tsp lime zest
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • peanut oil as needed
  • 3 lbs boneless, skinless chicken breasts
  • 2 heads broccoli, chopped
  • 1 lg red bell pepper, thinly sliced
  • 1/4 cup unsalted cashews to garnish

Instructions

  1. Make peanut sauce by whisking together 2 tsp sesame oil and next eight ingredients (through ginger). Set aside.
  2. Heat wok over high heat. Add remaining sesame oil and peanut oil as needed to lubricate the pan. Cook chicken breasts for 1 minute on each side, then evacuate from the wok and cut into thin slices (chicken will not yet be cooked through).
  3. Add more peanut oil as necessary and add broccoli and pepper to wok. Stir-fry 4 minutes or until vegetables are lightly browned.
  4. Reduce heat to medium high and add sauce and chicken to the pan. Cook 30 seconds, or until chicken is cooked through. Serve over rice. Garnish with cashews.

Notes

Make sure everything is ready to go in the pan before you start as this dish cooks fast!

Preparation time: 20 minute(s)

Cooking time:

Culinary tradition: Chinese

Calories: 283

Fat: 14.2

Protein: 29

5 :  ★★★★★ 1 review(s)

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Permanent link to this article: https://cookbook.atlow.org/2014/11/26/chicken-stir-fry-with-peanut-sauce/

Molasses Cookies

 

Summary: makes approximately 2 dozen cookies

Ingredients

  • 1 cup packed light brown sugar
  • 3/4 cup of shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 tbsp white sugar

Instructions

  1. Preheat oven to 325°.
  2. Beat together brown sugar, shortening, molasses, and egg.
  3. In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Stir flour mixture into wet ingredients.
  4. Shape dough into balls the size of smallish walnuts. Dip tops in white sugar. Place on an ungreased cookie sheet, sugared sides up, about 2″ apart.
  5. Bake 13-16 minutes, or until just set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: https://cookbook.atlow.org/2014/10/16/molasses-cookies-2/

Savory Glazed Carrots

 

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup water
  • 2 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1 1/2 lbs carrots (about 6 large), cut into coins 3/8″-1/2″ thick
  • 2 tsp lemon juice
  • 4 tsp minced fresh parsley
  • salt and pepper

Instructions

  1. Combine first 6 ingredients (through salt) over med high heat until liquid begins to boil, stirring until sugar is dissolved.
  2. Add carrots, reduce heat, and simmer covered until carrots are tender (about 4-5 minutes).
  3. Uncover, raise heat, and allow liquid to continue cooking until reduced to a glaze.
  4. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: https://cookbook.atlow.org/2014/10/15/savory-glazed-carrots/

Roast Chicken with Dark Flavors

 

Ingredients

  • 1 whole chicken cut into 8 pieces (or any 8 pieces of chicken), skin on, bone in
  • 4 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 4 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • salt and pepper

Instructions

  1. Preheat oven to 425°.
  2. In a large baking dish, combine all ingredients except chicken.
  3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with sauce. Flip pieces and bake an additional 10 minutes or until chicken is cooked.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Calories: 328

Fat: 12

Protein: 50

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: https://cookbook.atlow.org/2014/10/15/roast-chicken-with-dark-flavors/

Ginger Beer

 

Ginger Beer

Summary: Based on above recipe from from Robert P Davis, Brewmaster at Fort Christian Brew Pub St. Croix, USVI and Partner at Reconstructing History

Ingredients

  • 5 Gallons Water (plus extra for boil off)
  • 8 LBs Turbinado Sugar
  • 5 LBs Fresh Ginger
  • 35-40 Key Limes

Instructions

  1. Grate (in food processor) the ginger (no need to peel)
  2. Bring water to boil – When boiling remove from heat
  3. Stir in sugar until completely dissolved
  4. Return to heat.
  5. Add Ginger
  6. Return to boil and boil for 30 minutes
  7. Turn off heat
  8. Halve citrus squeeze into it and throw in the remnants
  9. Cover
  10. Allow to cool (overnight)
  11. When cooled and to taste, add to keg
  12. Force carbonate
  13. Serve plain or over ice and add rum

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Permanent link to this article: https://cookbook.atlow.org/2014/07/30/ginger-beer/

Pineapple Upside-Down Cake

Ingredients

  • 1/4 cup butter
  • 1 cup white sugar
  • 1/3 cup butter-flavored shortening
  • 3/4 cup milk
  • 1 egg
  • 1 1/3 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 14 oz can pineapple chunks
  • Maraschino cherries to taste

Instructions

  1. Preheat oven to 350°.
  2. Melt butter in a 9″ square glass baking dish.
  3. While butter is melting, cream together shortening and white sugar. Beat in milk and egg until smooth.
  4. Once butter is melted, sprinkle brown sugar evenly over the entire pan. Arrange pineapple and cherries over the brown sugar. Pour batter over fruit and sugar.
  5. Bake for 50 minutes. When cake is done, immediately invert over a large plate. Leave pan on for a few minutes to allow syrup to drip onto cake.
  6. Remove pan. Serve warm.

Calories: 390

Fat: 14

Protein: 4

5 :  ★★★★★ 1 review(s)

Permanent link to this article: https://cookbook.atlow.org/2014/03/09/pineapple-upside-down-cake/

Sour Cream Coffee Cake (Streisel Cake)

Ingredients

  • 1/2 lb butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla
  • 1 pint sour cream
  • for streusel topping:
  • 1/2 cup light brown sugar
  • 1 cup flour
  • 3 tsp cinnamon
  • 1/2 tsp salt
  • 6 tbsp cold butter
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°. Lightly grease and flour a loaf pan.
  2. Cream together butter and sugar. Add eggs and mix until combined. Stir in flour, baking powder and soda, vanilla and sour cream. Mix until smooth.
  3. Cut together streusel ingredients with forks or pastry blender. Pour one third of the batter into the bundt pan. Sprinkle half of the streusel mix on top. Pour another third of the batter into pan and top with remaining streusel mix. Pour remaining batter over the top and spread it evenly.
  4. Bake 1 hour or until toothpick inserted in center comes out clean. If cake is not done, lower oven to 300° and continue baking for another 30 minutes.

Permanent link to this article: https://cookbook.atlow.org/2014/03/07/sour-cream-coffee-cake-streisel-cake/

Chocolate Mug Cake

Summary: This is a fantastic recipe. The texture isn’t rubbery like a lot of mug cakes. You could almost believe you were eating a slice of regular cake.

Ingredients

  • 1/4 cup chocolate chips
  • 3 1/2 tbsp milk
  • 2 1/2 tbsp all purpose flour
  • 1/4 tsp baking powder

Instructions

  1. Combine chocolate chips and milk in a bowl or oversized mug. Microwave for 30 seconds, remove from microwave, and immediately start stirring the chocolate with a fork or small whisk until smooth.
  2. Mix in flour and baking powder. Whisk until completely integrated.
  3. Microwave for 1 minute or until toothpick inserted into the center comes out clean.
  4. Serve immediately.

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Permanent link to this article: https://cookbook.atlow.org/2014/03/02/chocolate-mug-cake/

Cream Cheese Frosting

Ingredients

  • 1 lb cream cheese (softened)
  • 4 cup confectioners’ sugar (sifted)
  • 2 sticks unsalted butter (softened)
  • 1 tsp vanilla extract

Instructions

  1. Beat together sugar, cream cheese, and butter until incorporated. Scrape down sides of the bowl, increase speed, and whip for about 5 minutes, or until light and fluffy. Scrape down side of the bowl again and add vanilla. Mix through and refrigerate until somewhat stiff before using.

Permanent link to this article: https://cookbook.atlow.org/2014/02/05/cream-cheese-frosting/

Red Velvet Cake

Ingredients

  • 1 1/2 cups sugar
  • 2 sticks unsalted butter
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 lg eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder

Instructions

  1. Preheat oven to 350°. Oil and flour three 9″ x 1 1/2″ round cake pans.
  2. Cream together butter and sugar in a large mixing bowl. Add next five ingredients (through vanilla extract) and mix together until just combined.
  3. In a separate bowl, sift together flour, baking soda, salt, and cocoa powder. Add to mixture in batches, beating until smooth before adding next batch.
  4. Bake for 20 minutes or until center is done.

Notes

The original recipe didn’t call for any butter at all; it was for the frosting. I creamed together the butter and the sugar without checking the recipe. I was worried that it would ruin the cake, but it turned out to be incredibly moist and tender. I think this is the best cake I have ever made.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

5 :  ★★★★★ 1 review(s)

Permanent link to this article: https://cookbook.atlow.org/2014/02/05/red-velvet-cake/